Fried Sausage Ravioli and Cherry Pepper Platter

For the marinara:
Heat the olive oil in a small saucepan on medium heat. Add onion and garlic. Cook, stirring until onion is translucent, about a couple minutes. Add crushed tomatoes, salt, pepper and sugar. Bring to a light boil. Cover and reduce heat to a simmer. Cook for 10 minutes. Remove from heat and stir in basil. Cover and set aside.

For the ravioli:
Preheat 1 inch of oil (I use half extra virgin olive oil and half canola) in a medium skillet or saucepan on medium heat.

Whisk egg, milk, salt, and pepper in a bowl. Place flour in a second bowl and panko crumbs in a third bowl. Dip ravioli in flour to coat, patting off excess. Dip in egg/milk mixture. Place in panko and pat the crumbs onto the ravioli. Place in a single layer on a baking sheet. Repeat coating ravioli until all are coated.

Coat cherry pepper slices in the same manner as the ravioli, dipping in flour, then egg/milk mixture, then panko. Place them on a plate and set aside.

Place 4 ravioli in the hot oil. Cook for about 1 1/2 minutes per side. If ravioli browns too quickly, reduce heat. Cook until golden brown. Some of the ravioli may bubble up. Place the fried ravioli on a paper towel to drain. Repeat cooking in batches of 4 until all ravioli are cooked.

Place cherry peppers in the oil and fry until golden brown, flipping halfway. Transfer to paper towels to drain.

Preheat oven to broil. Place ravioli and cherry peppers on a rimmed baking sheet in a single layer. Spoon on the marinara. Top with mozzarella slices. Broil until cheese is melted and bubbly. Remove from oven. Slide onto serving platter. Garnish with basil.